Photo of Spicy chicken nachos with avocado & lime cream by WW

Spicy chicken nachos with avocado & lime cream

Points® value
Total Time
40 min
30 min
10 min
Nachos are designed for sharing and make the perfect dish for a night in with friends


Chicken breast, skinless, grilled

330 g, coarsely chopped


225 g

Ground Cumin

1 teaspoon(s), level

Chilli Powder

1 teaspoon(s), level

Cayenne Pepper

1 g, pinch

Reduced fat soured cream

60 ml

Lime Juice, Fresh

1 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Tortilla chips

175 g

Half fat Cheddar cheese

85 g

Salsa sauce dip, mild

200 g


75 g

Red pepper

1 medium

Spring Onions

3 medium

Sliced green jalapeños in brine

2 tablespoon(s), drained

Coriander, fresh

10 g

Hot Pepper Sauce (Tabasco)

1 splash(es)


  1. Combine the cooked chicken, passata, cumin, chilli powder and cayenne pepper in a medium saucepan. Set over a medium heat and warm through for 3-4 minutes until bubbling and hot.
  2. Stir together the soured cream and lime juice.
  3. Preheat the grill to medium-high. Mist a large baking tray with cooking spray.
  4. Arrange the tortilla chips on the baking tray in an even layer and top with the chicken mixture. Sprinkle over the cheese. Grill for 3-4 minutes until the cheese is bubbling, keeping the nachos about 15cm from the heat of the grill.
  5. Drizzle the soured cream mixture and salsa over the nachos and scatter over the chopped avocado, pepper, spring onions, jalapeños and chopped coriander. Serve immediately, with Tabasco sauce if you like.


Watch the nachos carefully while they're under the grill in case the tortilla chips burn